Coconut Raspberry Thumbprints Recipes

COCONUT RASPBERRY COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

RASPBERRY & COCONUT THUMBPRINT COOKIES

Steps:

• In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
• In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
• Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
• Preheat the oven to 160C/320°F.
• Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
• Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
• Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
• Store in an airtight container and refrigerate (should last for up to 4 days).

RASPBERRY THUMBPRINT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.